In this flavor-packed post, we explore the vibrant world of zhoug sauce paired with the energizing beats of Rage Against The Machine's song "Bulls on Parade." Zhoug sauce, with its zesty blend of cilantro, jalapenos, and spices, dances on your taste buds, creating a symphony of bold flavors.
The song's fiery intensity mirrors the sauce's kick, making it a perfect match for adventurous palates. Get ready to unleash a flavor revolution with zhoug sauce and "Bulls on Parade"!
Related Sauce Recipe Post:
Zhoug sauce, originating from the Middle East, is a vibrant and aromatic condiment that adds a burst of flavor to any dish it accompanies. Its bold combination of fresh herbs like cilantro and parsley, fiery peppers, garlic, and spices creates a tantalizingly complex flavor profile that excites the taste buds.
Used traditionally as a dipping sauce or marinade, zhoug sauce has gained popularity worldwide for its versatility and ability to elevate a wide range of dishes with so much flavor.
What is Zhoug?
Though it's popular in Israel, Zhoug actually originated in Yemen where it's a common hot sauce condiment. Similar to its South American cousin, Argentinian chimichurri, zhug is a mixture of fresh herbs, olive oil, citrus, and spices. Where it differs is in the use of green chiles and types of spices. You can almost describe it as a spicy cilantro sauce.
Zhoug packs some heat due to the presence of green chiles like serrano, jalapeno, or Thai. The spice blend is quite uncommon as it may be the only hot sauce or condiment that uses cardamom. The unique combination of spices, herbs, and chiles nets a sauce that is refreshing, aromatic, earthy, vibrant in color, and tasty with a lil bit of heat.
I love hot sauce. I mean who doesn't, but I really really love hot sauce. When I travel domestically or internationally I make it point to sample the local hot stuff. Though I haven't been to Yemen, nor Israel for that matter a friend recommended I try and make zhug. Of course I couldn't pronounce it; it looks like Shug but sounds like sklug. Don't fret the only thing confusing or challenging about the dish is the pronunciation. The dish itself is pretty straightforward.
This week's sauce meal prep is all about this fiery green sauce. I'm in straight headbanger mode as I crank out four different sauces. Rage Against The Machine's "Bulls On Parade" is on repeat at volume way past 10!
Beats and Eats (music to pair with zhoug)
Rage Against the Machine's "Bulls on Parade" is a high-energy, rebellious track with intense guitar riffs and powerful lyrics. It pairs perfectly with zhoug sauce due to its bold and fiery nature.
The song's aggressive and energetic vibe mirrors the spicy and vibrant flavors of zhoug sauce, creating a sensory experience that is both thrilling and exhilarating. Just like the song's message challenges norms and conventions, zhoug sauce challenges your taste buds with its intense and bold flavor profile.
Ingredients Needed
Feel free to use ground versions of both the cumin and coriander if you don't have access to the seeds.
- Serrano Chilis
- Cilantro
- Parsley
- Garlic
- Coriander Seeds
- Cumin Seeds
- Cardamom
- Olive Oil
- Lemon
- Kosher Salt
- Red Pepper Flakes (optional)
How To Make Zhoug (step by Step)
- Combine the coriander, cardamom, and cumin seeds in a small pan over medium high heat. Toast until fragrant (roughly 2 minutes) then remove from the heat and cool.
- When cool, grind in a spice grinder then set aside.
- Combine parsley, spices, chiles, onion, cilantro, garlic, lemon juice and olive oil in a blender or food processor. Pulse until you get the desired consistency then season with salt and pepper.
- Store in an airtight container in the refrigerator or use immediately as a condiment/topping.
How to use Zhoug Sauce
The flavor profile makes it quite versatile; use it on grilled meats, as a dip for breads like pita, avocado toast, on scrambled eggs, chicken thighs or even fruit like melons. My favorite is actually fried eggs. Pair it with any of the following:
Zhoug Sauce Tips
- Adjust the heat level as you see fit. Keep or remove as many seeds from the chiles to adjust your heat levels.
- A little cardamom goes a very long way so be careful
- Don't make a special trip to the grocery story. Use whatever herbs you have on hand. Similarly, any type of green chili will do. And if cardamom isn't in your spice cabinet, exclude and rely on cumin and coriander.
- For extra level flavor heat the spice seeds before grinding. Heating releases their flavor.
- Trader Joe's zhoug sauce is a great store bought option if you don't have the time or ingredients to make your own.
- For a more creamy version you can add Greek yogurt for more of a spicy yogurt sauce depending on the ratio of zhoug to yogurt.
Substitutions and Variations
There are several substitutions and variations you can try with zhoug sauce to customize the flavor to your preference:
- Spice Level: Adjust the amount of chili peppers to make the sauce spicier or milder based on your tolerance. You can also play with other chili peppers like Hungarian wax peppers or jalapenos
- Herbs: Experiment with different herbs like cilantro, parsley, or mint to add a unique twist to the sauce.
- Acidity: Add a splash of lemon or lime juice for a tangy kick.
- Garlic: Increase or decrease the amount of garlic cloves depending on your preference for garlic flavor.
- Texture: Blend the sauce for a smoother consistency or leave it chunkier for added texture.
- Oil: Use avocado oil for a different flavor profile.
- Sweetness: For a touch of sweetness, add a pinch of sugar or honey to balance the heat.
For similar recipes to this one, try these:
Make This Spicy Sauce
Zhoug sauce is a versatile and flavorful condiment that adds a burst of spicy and herbaceous notes to any dish. Whether used as a marinade, dipping sauce, or topping, its vibrant green color and bold flavors make it a favorite among spice enthusiasts.
With simple ingredients and endless possibilities for customization, zhoug sauce is sure to elevate your culinary creations and delight your taste buds.
If you make this delicious zhoug recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½ teaspoon cardamom spice
- 1 bunch parsley
- 1 bunch cilantro chopped
- 2 serrano chiles stemmed and quartered
- 3 cloves garlic
- 1 medium onion peeled and chopped roughly
- Juice from 1 whole lemon
- ½ cup olive oil
- Kosher salt and black pepper
Instructions
- Combine the coriander, cardamom, and cumin seeds in a small pan over medium high heat. Toast until fragrant (roughly 2 minutes) then remove from the heat and cool.
- When cool grind in spice grinder then set aside.
- Combine parsley, spices, chiles, onion, cilantro, garlic, lemon juice and olive oil in a blender or food processor. Pulse until you get the desired consistency then season with salt and pepper.
- Store in an airtight container in the refrigerator or use immediately as a condiment/topping.
Notes
- Adjust the heat level as you see fit. Keep or remove as many seeds from the chiles to adjust your heat levels.
- A little cardamom goes a very long way so be careful
- Don't make a special trip to the grocery story. Use whatever herbs you have on hand. Similarly, any type of green chili will do. And if cardamom isn't in your spice cabinet, exclude and rely on cumin and coriander.
- For extra level flavor heat the spice seeds before grinding. Heating releases their flavor.
Marlene
Thursday 17th of February 2022
Sounds awesome! Making it w/hanger steaks as you suggested.
Unfortunately my gut can't handle chilis but have everything else on hand - I'll update once made!
Question - how long will this last? Assume it needs to be in fridge???
Thx
Marwin Brown
Thursday 17th of February 2022
Hi definitely refrigerate after using it. I'd estimate about a week in terms of shelf life. It's usually gone after 3-4 days in my house since i eat it with eggs as well as on sandwiches.
Michel
Tuesday 19th of May 2020
Although Zhoug is consumed widely in Israel, it originates in Yemen. Calling it “Israeli Chimichurri” perpetuates the cultural appropriation of many aspects of Arab and Levantine cultures by Israel and Israeli culture. Essentially erasing Arab identities and appropriating as Israeli.I don’t think you’re intentionally trying to do that here. It’s just important to be aware of such context and, if within your capacity, to edit or update accordingly.
Marwin Brown
Tuesday 19th of May 2020
Michel,
Definitely wasn't my intent and I should know better. Please accept my sincere apology. I appreciate your perspective and willingness to share and correct me. Just as important, thanks for the education and insight. Post has been updated.
Regards